Browsing by Author "Granato, Daniel"

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    Food-grade delivery systems of Brazilian propolis from Apis mellifera: From chemical composition to bioactivities in vivo
    (2024) Franchin, Marcelo; Saliba, Ana Sofia Martelli Chaib; Sartori, Alan Giovanini de Oliveira; Neto, Sebastiao Orestes Pereira; Benso, Bruna; Ikegaki, Masaharu; Wang, Kai; Alencar, Severino Matias de; Granato, Daniel
    Brazilian propolis from Apis mellifera is widely studied worldwide due to its unique chemical composition and biological properties, such as antioxidant, antimicrobial, and anti-inflammatory. However, although many countries produce honey, another bee product, the consumption of propolis as a functional ingredient is linked to hydroethanolic extract. Hence, other food uses of propolis still have to be incorporated into food systems. Assuming that propolis is a rich source of flavonoids and is regarded as a food-grade ingredient for food and pharmaceutical applications, this review provides a theoretical and practical basis for optimising the bioactive properties of Brazilian propolis, encompassing the extraction processes and incorporating its bioactive compounds in the delivery systems for food applications. Overall, pharmacotechnical resources can optimise the extraction and enhance the chemical stability of phenolic compounds to ensure the bioactivity of food formulations.
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    Should we ban total phenolics and antioxidant screening methods? The link between antioxidant potential and activation of NF-κB using phenolic compounds from grape by-products
    (2019) de Camargo, Adriano Costa; Telles Biasoto, Aline Camarao; Schwember, Andres R.; Granato, Daniel; Rasera, Gabriela Boscariol; Franchin, Marcelo; Rosalen, Pedro L.; Alencar, Severino Matias; Shahidi, Fereidoon
    Free radical imbalance is associated with several chronic diseases. However, recent controversies have put in check the validity of colorimetric methods to screen the functionality of polyphenols. Therefore, in this study two antioxidant methods, based on chemical reactions, were tested for their ability in anticipating the reduction of the activation of NF-kappa 3 using LPS-activated RAW 264.7 macrophages, selected as a biological model. Grape processing by-products from winemaking showed higher total phenolic content (TPC), antioxidant capacity towards peroxyl radical (31.1%) as well as reducing power (39.5%) than those of grape juice by-products. The same trend was observed when these samples were tested against LPS-activated RAW 264.7 macrophages by reducing the activation NF-kappa B. Feedstocks containing higher TPC and corresponding ORAC and FRAP results translated to higher reduction in the activation of NF-kappa 3 (36.5%). Therefore, this contribution demonstrates that colorimetric methods are still important screening tools owing their simplicity and widespread application.